Astoria Casa Matías is an andalusian restaurant in Poniente, Córdoba.
Editorially verified August 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Salmorejo, Flamenquín, Rabo de toro, Berenjenas con miel
Must order: Whichever guiso de cuchara is on; the stews are the reason locals drive here.
Tip: Only Wednesday to Saturday runs past 18:30, so plan a dinner here midweek at your peril.
Address: Calle el Nogal 16, 14006 Córdoba
Amaltea has cooked on Córdoba's Ronda de Isasa since 2000, a Mediterranean kitchen built on garden vegetables and Andalusian extra virgin olive oil.
Signature: Garden vegetables, Extra virgin olive oil dishes
Order: Ask what the vegetable dish of the day is; that is where the kitchen puts its effort.
Tip: It runs separate vegetarian, vegan and gluten-free cartas alongside the main one, so say what you need when you sit.
El Churrasco has grilled Iberian pork over oak charcoal on Calle Romero since 1970, its churrasco cordobés arriving with red and green Arab sauces.
Signature: Churrasco cordobés, Berenjenas con salmorejo, Presa ibérica
Order: The churrasco cordobés, grilled pork loin with the house red and green sauces.
Tip: The house occupies a fourteenth-century Judería building; ask for a table around the patio rather than the front rooms.
El Caballo Rojo cooks the Mozarabic register of Córdoba a few steps from the Mezquita, a tapas bar below and dining rooms above on Cardenal Herrero.
Signature: Cordovan classics, Mozarabic-inspired dishes
Order: Whatever leans Mozarabic on the day's carta; this kitchen built its name on that revival.
Tip: It is steps from the Patio de los Naranjos, so book ahead for lunch; the bar takes walk-ins that the dining rooms cannot.
Bodegas Mezquita keeps its Céspedes kitchen open all day at the foot of the Mezquita, plating salmorejo, caliphal aubergines and Pedroches oxtail.
Signature: Salmorejo cordobés, Berenjenas califales, Rabo de toro
Order: Berenjenas califales, aubergines sauteed in Pedro Ximénez.
Tip: The kitchen runs straight through from 12:30 to 23:30, which makes this the Judería fallback when everything else is between services.
El Envero cooks contemporary seasonal food out on Calle Teruel with a wine list renewed as often as the menu, a locals' room away from the Judería.
Signature: Seasonal market cooking, Tuna dishes
Order: The daily suggestions; the carta itself changes twice a year with the seasons.
Tip: It sits in a residential quarter north of the centre, so pair it with an evening walk along the Vial Norte rather than the monument circuit.
Casa Palacio Bandolero fills a sixteenth-century palace facing the Mezquita, cooking white gazpacho, salmorejo and artichokes in Moriles wine.
Signature: Gazpacho blanco, Salmorejo, Alcachofas al Moriles
Order: Alcachofas al Moriles, artichokes braised in the local wine.
Tip: The two patios are the reason to come; on a summer night ask for the terrace beside the Mezquita entrance rather than an interior salon.
